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Monday, February 20, 2012

And while around here we celebrate Mardi gras stuffing ourselves with a large and soft piece of king cake, in Italy, precisely in Naples,` we’d like to engourge ourselves in a savory, tasty and fattening pie, called pizza rustica. It calls for everything is not allowed to eat during lenght, such as salami, sausage,egg and cheese, everything enclosed in a semi-sweet pastru dough. Her ethe recipe, I hope you enjoy as much as we do!

Pizza di carnevale (CAmpania)

Adapted from the restaurant “ Le tre arcate” in Piano di Sorrento

Pie crust:

2 lbs all purpose flour

10.5 oz shortening

3 eggs

7 oz milk

sugar, salt and pepper to taste

Mix together all the ingredients until you get a nice dough. Let it rest for at least 30 minutes.

Filling:

5 eggs

28 oz ricotta cheese

8 oz salami, diced

1 lb mozzarella cheese, diced

2 oz toasted pinenuts

3 oz golden raisin, soaked in warm water

4 oz parmesan cheese, grated

4 oz shrerdded provolone cheese

salt, pepper, nutmeg to taste

Mix all the ingredients and set aside.

Cut the dough in half. Roll one half and line a 9 inches baking pan. Pour the filling in it and cover with th eremaining rolled dough. Seal well the border, Brush the surface with milk and bake thep ie in a preheated oven at 350 F for 30 minutes or until golden brown.